This filling will make two 9″ pies. Use it also as a filling for baked apples or yeast coffeecakes.
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Posts Tagged ‘holiday’
Stuffed into winter squash of any type, this makes a great main dish for a festive meal. Or, simply serve on its own for a colorful and nourishing side dish. Fresh sage leaves are easy to find this time of year in the produce section of well-stocked supermarkets.
2 lbs green beans, steamed until tender, drained
Creamy Mushroom Gravy (recipe follows)…
2 quarts unsweetened apple cider
1 cup pineapple juice…
Recipe from Veggies Unite: A Vegetarian Thanksgiving email newsletter: Recipe from Karyl
I don’t like pumpkin pie made with tofu-no one ever suspects this one doesn’t have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It’s needs a day to set really well, I find. This is a spicy filling.
This recipe comes from the mother of a friend of mine that makes these cookies every year. They are lower in fat than more traditional cookies are always quickly gobbled up. I like using Star of David cutters, but gelt or dreidel cutters also work great. These cookies can also be frosted with royal icing or glazed.
Here is a recipe I found on vegweb posted by “mary.” I have not tried it, but it got good reviews.
Submitted by: Courtney
I don’t like pumpkin pies with tofu for some reason, so I had to search for a good recipe without it. This one is great! I don’t remember where I found it, but I use it every year, and it is never turned down! I don’t like pie crust (I often just make the filling!), so I am sorry I cannot offer a good ff crust recipe. I have tried cutting out all of the sugar and using more maple syrup, which actually works fine, but I don’t remember the measurements I used…if you want a refined-sugar-free pumpkin pie, it can be done, though! Sorry I cannot be more exact. If I make it again this year, I’ll post the exact amounts to the list.
Here’s one that I used long ago. It’s from the November 1991 issue of Vegetarian Times, and until now it’s been in a binder with a lot of old recipes. I remember making it several times and liking it and then passing it along to my non-vegetarian father when he wanted to use up a lot of the citrus fruit he grows. He loved it, too.
These dessert wontons are a great way to serve pumpkin pie individually. Look for packaged wonton wrappers in Asian grocery stores. Be careful–many of them are not vegan.
As promised I’m reporting on my weekend in the kitchen. I was aiming for a low-fat vegan panettone, but I had forgotten to buy the essential aniseed! Here’s what I made and it’s pretty darn good. I think I’ll call it PaneCathy.
- Shredded Brussels Sprouts Salad with Dried Cranberries and CashewsDried cranberries, spiced cashews, pickled red onion, and a tangy maple-mustard vinaigrette make this shredded Brussels Sprouts salad sparkle with flavor. Last week my husband and I had dinner with some friends at a local pub. Though most of the menu was your typical pub fare (or at least an American concept of it), it did […]
- It’s Just A Tea BagI am a creature of the deep force of habit. As so many of you might be able to relate to, my morning bowl of oats is at the hub that drives that wheel. The way I prepare them hardly changes through an entire season, and the arc of change is usually gradual, like the […]